Walnut cake

Sofia says, 'It's great to be back'! Having just returned from a relaxing and refreshing holiday, she'd be the last person to deny that to be cooking sweet treats will do her post holiday diet no good at all. However, this mouth-watering walnut cake is hard to resist, and pretty easy to prepare and cook. There's a similar Greek recipe but, as with all things Greek, it can be rather rich and is certainly less kind to the waistline. This version, on the other hand, has no syrup but one could be forgiven for thinking it has because it's so very moist and outrageously delicious! Prepare, cook, eat, and enjoy!

Serves 8

Preparation and cooking time: 1 hour | Difficulty: Medium

Ingredients 

  • 2 medium pears, cored and thinly sliced
  • 2 tbs brown sugar
  • 6 egg yolks
  • 250g caster sugar
  • 100g butter, melted
  • 1 tbs eau de vie (pear or plum liqueur, Kirsch or Grand Marnier)
  • 6 egg whites, whisked firmly
  • 300g walnuts, finely blended with a food processor to form a coarse powder
  • ½ teaspoon of baking powder

Method

  • Preheat the oven at 200 C
  • Grease a round 23cm mould and place a sheet of baking paper at the bottom
  • Neatly arrange the slices of pear on the base of the mould (slightly overlapping each other)
  • Sprinkle with brown sugar
  • Mix yolks and sugar until thick and pale
  • Add the butter, alcohol, walnut meal and baking powder and mix together until smooth
  • Delicately fold in the egg white
  • Pour the mixture over the pears in the mould
  • Bake for about 15-20 minutes
  • Lower the temperature to 170C and cook for a further 20 minutes
  • Check with a skewer to make sure the cake is cooked
  • When cooked allow to rest until the tin is cool enough to handle
  • To de-mould, flip the cake onto a plate
  • Serve with crème Anglaise (custard), vanilla ice cream, or yoghurt.

Sofia's tips

  • Consider reducing the quantity of caster sugar from 250g to 200g, particularly if you prefer your desserts a little less sweet
  • I generally serve this cake as a dessert rather than an in-between meals treat.

Recipe and image source

Everyday Gourmet with Justine Schofield